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  • Writer's pictureNatalya Fisher

Gluten Free Dried Basil Cauliflower Bite

Vegan ~ Gluten Free

Gluten Free Dried Basil Cauliflower Bites

w/ Sweet Chili Tahini


We are obsessed with cauliflower bites in my family! It is such a great side dish or just a fun finger food! Whenever we see it on the menu we know we got to order them!

This recipe was actually inspired by Cauliflower Bites baked bites! They are a Hollywood, Florida vendor at this amazing market called The Yellow Green Market! They serve the bites in a paper cone with a verity of sauces. We ordered it with sweet chili & tahini so I decided to recreate them at home.

My husband & I love their baked cauliflower bites so much we have actually ordered them once when we got there & again before we left the market.

I never made sweet chili before but now that I have made it at home it is so simple we make it all the time & use it on many different things! If you want to keep some extra in a container just double the recipe.


Cauliflower Bites:

1 Head of Cauliflower

1 ½ Cups Gluten Free Bread Crumbs (I used Chickpea breadcrumbs from Wat U See Foods)

1 Cup Tapioca Flower

1 Cup unsweetened Oat or plant-based milk of choice

2 Tbsp Dried Basil (I used Preg Brand)

1 Tbsp Garlic Powder

1 tsp Chili Powder

⅛ tsp Black Pepper

⅛ tsp Salt

Sweet Chili Sauce:

¼ Cup White Wine (or you can use Rice Vinegar)

¼ Cup Water

½ Tbsp Sugar

1½ tsp Tapioca Starch

1 tsp Lemon Juice

Sweet Chili Tahini:

3 Tbsp Tahini

¼ Cup Water

4 Tbsp Sweet Chili Sauce

½ Tbsp Lemon Juice


Preheat oven for 400° degrees.

Begin by cutting the cauliflower & washing it. I cut the cauliflower in half & ripped the florets into bite size pieces.

In 3 separate bowls, add 1 bowl of tapioca flour, 1 bowl of plant-based milk, & another bowl mix together breadcrumbs, basil, chili, salt, & pepper.

On a baking try lay out a baking sheet or tin foil & coat with avocado oil.

Then take the cauliflower florets & first dip them into the tapioca starch. Next, dip into the milk & then coat the florets in the breadcrumbs. I press the cauliflower firmly into the breadcrumbs to make sure it really sticks. Repeat & line all the florets on the baking sheet.

Once all the cauliflower is breaded, lightly drizzle some oil over all the pieces.

Place in the oven for 25 minutes & then flip each piece & cook for another 20 mins.

While the cauliflower bites are cooking make the sweet chili.

In a sauce pan add all the sweet chili ingredients. Stir well! The tapioca starch has to be fully dissolved in the cool liquid before being heated. Turn on the stove on a medium low flame & cook for about 5-7 minutes. Let cool.

In a bowl add tahini, water, lemon juice, & sweet chili sauce. Mix well.

Serve & Share with Love


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